Best White Bean And Vegetable Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP



White Bean, Kale and Roasted Vegetable Soup image

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Roast     Vegetarian     High Fiber     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
3 medium carrots, peeled, quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
6 garlic cloves, unpeeled
1 tablespoon olive oil
6 cups (or more) canned vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15-ounce can Great Northern beans, drained

Steps:

  • Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
  • Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
  • Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

SMOKED PORK, WHITE BEAN AND VEGETABLE SOUP



Smoked Pork, White Bean and Vegetable Soup image

Thrown together with what I had on hand this miserably rainy, perfect for cooking a big pot of soup, Sunday. Good enough to write down...

Provided by Kyle Newton

Categories     Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 (15 ounce) cans cannellini beans, rinsed and drained
1 onion, chopped
3 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1 medium potato, pealed and cubed 1/2 inch
2 cups cabbage, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons olive oil
4 pieces bacon, chopped up
1/4 lb smoked pork, cut into small bites
salt and pepper
water

Steps:

  • Heat olive oil in a heavy soup pot and add bacon until it's crisp, not burned. Remove bacon with slotted spoon and set aside.
  • Add onion, carrot and celery to pot and cook over medium heat to soften, not brown about 5 minutes or more. Add garlic, rosemary, thyme, ground pepper and stir for about a minute until garlic is fragrant.
  • Add potato, cabbage, beans and pork, stir and cook for a minute or two and then add water -I add a lot but if you want it to be more stewy than soupy, don't add as much.
  • Turn heat to high and bring to boil, turn down to low and simmer for 15 minutes or until your vegetables are cooked. Take off heat and add salt 1/4 teaspoon at a time, stirring after adding and tasting until it's seasoned.

WHITE BEAN AND VEGETABLE SOUP



White Bean and Vegetable Soup image

A delicious hearty soup packed with good-for-you vegetables and beans.

Provided by Marilena Leavitt

Categories     Mediterranean Soup

Time 1h45m

Yield 6-8

Number Of Ingredients 19

8 oz. dry white beans (Cannellini or Navy), (see note for using canned beans instead)
6 cups of water
2 TBSP. olive oil
1 medium leek (or onion), sliced
1 medium shallot, chopped
1 small bunch of Italian kale (cavolo nero, or, lacinato), stems removed, chopped
2 medium carrots, sliced
2 medium celery stalks, plus their leaves, sliced
1 large garlic clove, minced
2 bay leaves
½ tsp. dried Greek oregano
1 small sprig of fresh rosemary, or fresh thyme (optional)
½ tsp. freshly ground black pepper
1 small chunk of Parmesan cheese rind (if you have it)
1 large Yukon Gold potato (or two medium), cut into small cubes
1 14oz. can of crushed tomatoes (or of tomato sauce)
¾ -1 tsp. salt
--- olive oil for drizzling
--- Parmesan cheese for serving

Steps:

  • Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
  • The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
  • Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
  • While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
  • Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
  • Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.

TRIPE, WHITE BEAN AND VEGETABLE SOUP ( BUSECCA)



Tripe, White Bean and Vegetable Soup ( Busecca) image

Make and share this Tripe, White Bean and Vegetable Soup ( Busecca) recipe from Food.com.

Provided by CJAY8248

Categories     Beef Organ Meats

Time 3h30m

Yield 1 soup pot, 8 serving(s)

Number Of Ingredients 17

1 lb tripe, cut into 1 1/2 by 1/8-inch strips
1 1/2 cups dried white navy beans
1/2 cup olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped scraped carrot
1 cup coarsely chopped celery
1 cup coarsely chopped leek, including 2 inches of the green tops
1 cup coarsely chopped cabbage
4 medium firm ripe tomatoes, peeled, seeded and coarsely chopped
4 medium garlic cloves, peeled and coarsely chopped
1 teaspoon crumbled dry oregano
1 tablespoon salt
1/4 teaspoon fresh ground black pepper
1 quart chicken stock (fresh or canned)
1 cup coarsely chopped fresh spinach
2 medium boiling potatoes, peeled and cut into 1/2-inch dice
2 tablespoons tomato paste

Steps:

  • Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
  • Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
  • Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
  • Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
  • In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
  • Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
  • Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
  • Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
  • Taste for seasoning and serve at once from a heated tureen or soup plates.

WHITE BEAN AND VEGETABLE SOUP



White Bean and Vegetable Soup image

Categories     Soup/Stew     Bean     Onion     Pork     Potato     Vegetable     High Fiber     Spinach     Carrot     Turnip     Fall     Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 14

1/4 pound salt pork, rind discarded and the meat cut into 1/4-inch dice
2 cups finely chopped onion
2 large garlic cloves, minced
1 bay leaf
1 tablespoon dried rosemary, crumbled
4 ribs of celery, cut crosswise into 1/4-inches slices (about 2 cups)
4 large carrots, cut crosswise into 1/4-inch slices (about 2 cups)
1 pound turnips, peeled and cut into 3/4-inch pieces
1 pound small red potatoes
1 pound dried white beans such as Great Northern, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
4 cups chicken broth plus, if desired, additional for thinning the soup
6 cups packed fresh spinach leaves, washed well, spun dry, and shredded coarse
1 cup dry white wine
freshly grated Parmesan to taste

Steps:

  • In a heavy kettle cook the salt pork over moderately low heat, stirring, until it is crisp, transfer the cracklings with a slotted spoon to paper towels, and reserve them. In the fat remaining in the kettle cook the onion, the garlic, the bay leaf, and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the turnips, the potatoes, cut into 1-inch pieces, the beans, 4 cups of the broth, and 6 cups water, and simmer the mixture, covered, stirring occasionally, for 1 1/2 to 2 hours, or until the beans are tender. Stir in the spinach is cooked, and stir in the wine, the additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan and the cracklings if desired.
  • To Quick Soak dried beans:
  • In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

Related Topics